Recipe for sautéed baby squid with saffron milk caps and beans

Ingredients For 4 servings:

600 g of small baby squid 200 g of boiled Santa Pau beans 250 ml of fish "fumet" 2 Figueres onions 250 g of cleaned saffron milk caps salt extra virgin olive oil 1 glass of brandy 2 cloves of chopped garlic 10-15 chopped parsley leaves Equipment: large casserole dish, knife, cutting board, wooden spoon or spatula

Preparation time: 40 minutes

Difficulty level: low

About the ingredients To prepare this dish, it is important to have fresh baby squid, as they provide a firm texture and a delicate flavour that cannot be achieved with frozen products. Quality saffron milk caps, even ones you have picked yourself, guarantee the authenticity of autumn on the plate, while freshly cooked Santa Pau beans are the best complement. A good extra virgin olive oil is also key to obtaining a smooth and aromatic sauté, which will bring out all the flavours without overpowering them.

As for the "fumet", it is best to prepare it with local ingredients, whenever possible. However, if you have time constraints, you can opt for a jar of "fumet", which allows you to speed up cooking without losing flavour. In addition, the Figueres onion and fresh garlic add an intense, natural aroma, while the chopped parsley adds a fresh and attractive finishing touch.

Steps to follow Clean the baby squid and sauté in a pan with olive oil along with the finely chopped garlic and parsley. When they are golden, remove them and put them to one side. In the same pan, brown the saffron milk caps for 4-5 minutes to give them some colour. Remove them and set them aside. In the same pan, fry the julienned onion in a little more oil. When it starts to colour, add the cognac and allow it to evaporate. Add the mushrooms and the reserved baby squid, pour in the fish "fumet" and, when it starts to boil, cook for 8-10 minutes over low heat. Add the beans to the casserole, stir well, turn a couple of times and season with salt before serving. You can finish it off with a little more chopped parsley on top before serving. Presentation of the dish and recommended garnishes Serve hot, with a sprinkling of fresh parsley on top. Ideal with toasted bread, which you'll want to dip in the sauce. It can also be served with white rice or baked or steamed potatoes, as well as with a light green salad. This stir-fry is perfect for combining the best of the sea, the mountains and the countryside with seasonal ingredients and local products.

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